Thandai Powder: This Tried And Tested Recipe Will Never Let You Down
Let's talk thandai, the drink that's a whole mood. From hot summer evenings to days spent in your grandparents house, the humble thandai is an integral part of many core memories. As an ode to those days, let’s whip up a simple Thandai powder that will leave you wanting more. This recipe is the secret sauce to making your thandai sing, with a twist that'll have your taste buds doing the tango. And because we're all about that extra bit of fun, we're spiking it with some spirits from our carefully curated selection.
The Go-To Thandai Powder
To kick things off, grab your mortar and pestle or a grinder if you're not into an arm workout. You'll need equal parts almonds and pistachios for that nutty base, a good spoonful of fennel seeds for the distinct freshness, half a spoon of poppy seeds, and a couple of cardamoms thrown in for a spicy note. Don't forget a pinch of black pepper for a bit of kick and a few strands of saffron for both colour and luxury. Grind these ingredients into a fine powder, and there you have it—thandai powder that will never fail you.
Storing It Right
Once you've ground your thandai powder to perfection, transfer it into an airtight container. Glass jars with rubber seals or clamp lids are your best friends here, keeping moisture and air at bay and the flavours locked in. Heat, light, and moisture are the three enemies of the spice rack. To fend them off, find a cool, dark spot in your kitchen. A cupboard away from the stove or any heat-generating appliances is ideal.
Now, the million-dollar question: How long will your thandai powder last? When stored properly, your Thandai powder can remain your loyal companion for up to three months. However, it's a bit of a race against time, as the flavours and aromas will gradually diminish. For the best experience, use it within the first month.
The Good Old Thandai
For a classic thandai, boil 200 ml of whole milk with sugar as per your taste. Once the milk comes to a boil, take it off the stove and add two heaped tablespoons of your thandai powder. Throw in some dashes of rose water and watch the aroma fill your kitchen. Strain the thandai into a traditional tumbler made of clay and refrigerate. Once chilled, add a few rose petals and dried nuts for garnish. There you have it—a classic, unbeatable glass of Thandai.
Thandai With A Kick
Now, for our wilder variant, let’s spike the thandai with some good old Smirnoff vodka. Mix two heaped tablespoons of your thandai powder with a splash of rose water for some more dimension. Blend this liquid with 200 ml of milk to create a rich, creamy base. Stir in 60 ml of Smirnoff vodka to weave in a smooth, clean undertone that complements the thandai's complexity. Serve this chilled with a garnish of saffron and pistachios, and watch as your guests marvel at your mixology skills.
If you fancy a hint of smoke in your thandai, swap the vodka for Black Dog Scotch, keeping everything else the same. The scotch adds a depth that's intriguing and downright delicious.
Whether you're in the mood for something classic, royal, green, spicy, or tropical, there's a Thandai cocktail waiting to make your day.
